Sutkeri ko Ausedhi or Masalaa - सुत्केरी को औसधि - सुत्केरी को मसला

Enjoy the sample of sutkeri ko ausadhi and have a complete Nepali experience!

Dear reader of Taste of Nepal blog - I would like to thank you for
your interest in my blog and hope you will enjoy the new topic of this
month: Sutkeri ko Ausadhi (सुत्केरी को औषधि)

Sutkeri ko Ausedhi is a nutritious, delicious, and sweet
medicinal confectionery that has been prepared in Nepal for centuries. "Sutkeri" is a Nepali term used to describe a mother after giving
birth to a baby. The "ausedhi" refers to specially prepared
medicine. According to ancient customs, new mothers are given
the sutkeri ko ausedhi along with other nutritious foods after child
birth. It is ultimate health supplement to recover from postpartum
healing, to boost energy and to encourage milk supply to a lactating mother.

Sutkeri ko Ausedhi is also known as Sutkeri Masalaa (सुत्केरी मसला),
Mishri Paakh (मिश्री पाख), Battissa ko Paakh (बत्तिसा को पाख). In
Newari, it is known as Pokhuna washaw ( aushadhi) पोखुना वासा औषधि Phaku Bansa Pakh (फकु बंसा पाख), Pokhuna Jwala
(पोखुना ज्वाला), Mishri Pakh Jwala (मिश्री पाख ज्वाला).It is made by mixing several medicinal herbs and spices, clarified
butter, edible gum, khuwaa (thickened and concentrated milk products),
rock sugar, and largely dominated by ground nuts, seeds and dry fruits
(almond, cashew, pistachio, coconut, dates, raisins etc). Another important ingredients are Battisaa powder, Jesthalangwagi churna which is medicinal herbal plants mixture consisting of 32
different herbal plants in different proportions. The mixture is cooked
until it becomes a fudge-like consistency, somewhat a little chewy, rich and sweet. The delicious and nutritious sutkeri ko ausedhi
is typically eaten one to two tablespoons at a time, in the morning and
evening along with warm milk.The old traditions and ancient customs are a part of everyday life in
Nepal. The pregnancy, child birth, and post-postpartum care is taken
seriously and it is called "sutkeri ko syahaar- सुत्केरी को स्याहार" in
Nepali. New mothers are not allowed to work or lift any heavy
objects. They are relieved of all household responsibilities, and are encouraged
to stay in-doors for at least 4-6 weeks to have complete rest and
recovery. Furthermore, cultural beliefs dictate that a mother may not go out and be
exposed to wind, cold air rain, which in Nepali is called "cheeso
laglaa" (चीसो लाग्ला). This custom helps new mother heal and recover
rapidly and restore health as they are nurtured, and cared for via nutritious foods. Mostly, older family members or an experienced
helper is assigned the task of taking care of new mother, to prepare foods and to take
care of the newborn. The sutkeri and the baby is given warm mustard oil
massage right after delivery to speed up postpartum healing. In some
families, the mother and her newborn gets a full body massage two to three
times a day. Elder relatives are always reminding the new mothers by
saying, "sutkeri maa syahaar ne gare, jeu bigrincha सुत्केरी मा स्याहार
नगरे जीउ बिग्रिन्छ" - (translation - widely believed that if one
does not take care of body during post-postpartum period it could lead
to serious illness later in life. If nourishing food is not eaten, one
can suffer from back pain, premature aging, joint pain, and digestive
disorder.In addition to complete rest, certain postpartum diets are prepared
using traditional recipes that is passed down from generations. They
include broth-soup made out of any variety of meat served with buttered
rice (gheu haaleko ko bhaat re maasu ko ras) that helps to speed up
recovery. Another common and ultimate sutkeri food is ajowain soup
(jwaano ko ras) is so beneficial to boost milk supplies, and known to
soothe gas pain. Some people even combine goat leg bone to the soup to
make it more nutritious. Another popular meal is served right after
delivery is gheu-chaaku-bhaat; chaaku is Nepali jaggery, gheu is pure
clarified butter and bhaat is rice. Other foods include simple, nourishing, comfort foods, and digestible foods with vital
nutrients. For instance, boiled milk with honey,
lentil soups, fresh vegetables cooked with minimum spices, and fresh fruits
are given. Heavily spiced foods, chilies, caffeine, deep fried
foods, sour foods and ice cold foods are avoided.I have been asked by so many people about sutkeri ko ausadhi and how to
make it. Some food memory of our childhood stay with us forever and
sutkeri ko ausadhi is one that goes back to when my mother was giving
birth to my younger siblings. I still remember as a young child tasting
and enjoying the traditional postpartum diet of my mother after my younger siblings were born. According to the old custom the medicinal ausedhi is only given to new mothers after 22
days of delivery. While growing up in Kathmandu, I can still remember
the aroma of cooking the medicinal food in my grandmother's kitchen.
Within a week of delivery, the older family members or experienced lactation team will come and gather together in the kitchen helping,
cutting, grinding the different ingredients and gently cooking and
stirring in a large, heavy-bottomed pan called karai. The
ausedhi was ready when the clarified butter started to separate from the
side of karai, becoming thick and brown would last for 2/3 months. To
me it was a beautiful family affair and enjoyable cooking experience.

Here is the list of ingredients given to me from one of the most popular Baidya Ausedhi Pasal in Kathmandu

Believe it or not, I have been wanting to write a blog about sutkeri ko
ausedhi for quite a while. When my daughter gave birth to a baby, I was
determined to figure out how to make this medicinal food – the authentic
way! I started calling friends and family for their authentic recipes.
Many people were not sure about the proportions, the hand gesture of
"alikiti" or a little bit more or less was not a proper guide. One of my
cousin remembered her mother-in-law making the ausedhi by adding
generous amount of soaked fenugreek seeds. The soaked water is always
discarded. She preferred not to grind the seeds as soaking process
softened the spice. One of my friends told me not to grind the dry
nut into powder, instead just chop halfway for a better texture. Some
people use fennel seeds sparingly. I found that each family
had their own selection of ingredients, and own preferred method of cooking
which has been passed down from their grandmothers, mothers and other
family members.I would like to thank my daughter's good friend, Rosy Aryal for
calling her mother in Nepal to get the classic recipe. I am proud to say
that Rosy has a passion for food, is a wonderful cook and simply loves to
create traditional Nepali masterpiece from simple ingredients. I also
like to add that she has a commitment to get anything she cooks right. Thank you again Rosy for being there one afternoon, when we
attempted to make sutkeri ko ausedhi. After several attempts we
finally figured out a recipe that looks just as good as it tastes.

2.
Heat 1 cup clarified butter in a medium-sized saucepan over medium-low
heat and add the gum and fry until it puffs up stirring constantly. With
a slotted spoon, transfer the gum to paper towels to drain and set
aside.

3. In the same pan with the remaining hot butter, fry
almonds, stirring constantly, until they start to get browned toasted
through. Using a slotted spoon, transfer to paper towels. Similarly,
fry cashews, pistachios, walnut, pecan, coconut chips, dates and
raisins, one by one until they are toasted through. Remove immediately
and drain. Don't get it burned as they will continue to cook after
being removed from the heat.

4. Chop the toasted nuts into small pieces or use food processor. For the best texture, chop nuts by hand. Set aside.

5.
In a separate large saucepan, heat 2 cups clarified butter over
medium-high heat and add Battisaa Powder and Jesthalangwadi powder and
stir until well mixed. Mix in the ground fenugreek, ajowan and fennel
paste and khuwaa, and cook until the liquid has almost evaporated. Add
toasted-chopped nuts mixture (almonds, cashews, pistachios, walnut,
pecan, coconut chips, dates raisins) and mix well. Add all ground spices
(cardamon, black cardamom, cinnamon, cloves, nutmeg) and pumpkins seeds
and mix well. Cook, stirring from time to time, until the mixture has
thickened and has reduced, about 25 minutes. Add sugar and continue
cooking, stirring, scraping the sides of the pan, until the mixture
begins to pull away from the sides of the pan to create a thick solid
mass and butter starts separating from the pan.

6. Mix in edible
fried gum and stir well. Remove the sutkeri ko ausedhi from the heat
and let it cool completely and transfer into a serving tray. Sprinkle
with the melon or pumpkin seeds and remaining fried gums.

I would like to thank, Mr. Manik Kazi Shakya from Baidya Ausidhi Pasal,
Kilagad, Kathmandu for taking his time to list the most authentic major
ingredients to prepare the medicinal ausedhi.

What is Battisa Powder?It is a powdered mixture of 32 Ayurvedic herbs
and spices. It contains locally available medicinal and herbal
plants. The powder is added with other ingredients to
make special kind of food suited for pregnant and lactating women. It is
widely believed that it possesses beneficial or curative effects to the
women who have health problems such as, excessive bleeding, pain in
lower abdomen, miscarriage, etc. It has been used not only as food but
also as Ayurvedic medicine. The amount of Battisa powder mixture - in
sutkeri ko ausedhi production varies from family to family.

Please share your experience about your family version of
postpartum confectionery, "sutkeri ko ausedhi" or "sutkeri ko masalaa".
Any suggestion on how your family prepares the diet that is suitable
for pregnant and lactating mother in your area. Please share them in the
comment section of this blog. I am always looking for more input.
Thank you.

All information on the Taste of Nepal blog are restricted use under
copyright law. You may not re-use words, stories, photographs, or other
posted material without the explicit written consent and proper credit
to Jyoti Pathak. If you would like to use any materials here, please
contact me.

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Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.